Bobby Burns
Scotch, sweet vermouth and a bar-spoon of Bénédictine, stirred. The Rob Roy's honeyed cousin, named for Scotland's poet and drunk on his birthday.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the scotch, sweet vermouth and Bénédictine to a mixing glass.
Fill with ice and stir for 25 to 30 seconds.
Strain into the chilled coupe, express a lemon twist over the top and drop it in.
A thoughtful finish
- A quarter-ounce of Bénédictine is a bar-spoon and a half; it is a seasoning, and more makes the drink syrupy.
- A blended scotch with a little smoke makes the classic drink; a sherried single malt makes a richer one; an Islay makes a Bobby Burns with opinions.
- The Savoy's proportions are equal parts scotch and vermouth, which is sweet by modern taste. Two to one is the current standard.
Common mistakes
- Drambuie in place of Bénédictine without adjusting; it is sweeter and the drink tips.
- Shaking it.
- Tired vermouth, which the drink cannot hide.
A few good questions.
What is the difference between a Bobby Burns and a Rob Roy?
Bénédictine. A Rob Roy is scotch, sweet vermouth and bitters; the Bobby Burns replaces the bitters with a spoon of Bénédictine and is rounder and more herbal.
Was it named for the poet?
Probably, though the Waldorf-Astoria's bar book suggests a cigar salesman of the same name. It is drunk on Burns Night regardless.
Bénédictine, absinthe or Drambuie?
Bénédictine is the Savoy standard; absinthe is the older Waldorf version; Drambuie is a later Scottish substitution. All three exist.
Which scotch?
A blend with a touch of smoke. A heavily peated malt makes a very different drink.
Variations
- Rob Roy — Scotch, sweet vermouth and bitters.
- Manhattan — Rye in place of scotch.
- Rusty Nail — Scotch and Drambuie.
- Vieux Carré — Rye, cognac, vermouth and Bénédictine.
Where it comes from
c. 1900s–1930 · New York City
Contested. More than one origin is claimed for this drink. We show the competing accounts rather than pick one.
A Robert Burns cocktail — Scotch, sweet vermouth and a dash of absinthe — appears in the Old Waldorf-Astoria Bar Book, describing the early 1900s; Harry Craddock’s 1930 Savoy recipe swaps the absinthe for Bénédictine, and that is the Bobby Burns most bars make. Later versions use Drambuie. The Waldorf book suggests the drink may have been named not for the poet but for a cigar salesman who drank at the bar, which is a less romantic story and probably true. Either way it is served on Burns Night, 25 January, with haggis, and it is a better drink than the Rob Roy it resembles.
Sources
- Harry Craddock, The Savoy Cocktail Book, 1930 (book)
- Albert Stevens Crockett, The Old Waldorf-Astoria Bar Book, 1935 (book)
- David Wondrich, Imbibe!, 2015 (book)
Strength. About 1.87 US standard drinks at an estimated 28.7% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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